Ingredients
Salad Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 1 cup (185 grams) Orzo Pasta
- 1 3/4 cups (410 grams) Vegetable Broth (low sodium recommended)
- 1 pound (430 grams) Fresh Asparagus (ends snapped, cut into bite-size pieces)
- 1/2 cup (70 grams) Almonds (blanched or whole)
- 1 1/2 cups (215 grams) Yellow Bell Pepper (medium dice, about one pepper)
- 3 cups (105 grams) Spinach (packed, then chopped)
- 3/4 cup (110 grams) Kalamata Olives (quartered)
- 1/2 cup (85 grams) Feta (crumbled, preferably sheep’s milk feta)
- 1/3 cup (12 grams) Chives (chopped fine or substitute with 3 green onions, chopped)
- Fist-full of Fresh Herbs such as Parsley and/or Basil (curly or flat leaf, chopped fine)
- 1/4 teaspoon Fine Sea Salt (more to taste)
- Fresh Ground Pepper (to taste)
Dressing Ingredients
- 3 tablespoons Extra Virgin Olive Oil
- 4 tablespoons Fresh Lemon Juice (from about 2 lemons, can add up to another teaspoon for more lemony flavor)
- 1 teaspoon Lemon Zest (about one lemon)
- 2 teaspoons Fresh Garlic (microplaned or finely chopped, about 2 medium cloves)
Instructions
- Cook the Orzo and Asparagus: Heat 1 tablespoon of olive oil in a large sauté pan over medium heat until shimmering. Add the orzo and stir to coat thoroughly. Toast the orzo occasionally over medium-low heat for about 3 minutes or until golden and fragrant. Carefully add the vegetable broth (beware of splattering). Bring to a simmer, then lower the heat to low, cover, and cook for 10 minutes. Stir in the bite-size asparagus pieces, cover again, and continue cooking for another 4-5 minutes until the liquid is absorbed and the asparagus is tender-crisp. Remove from heat and transfer to a large bowl; refrigerate to cool.
- Toast the Almonds: Preheat the oven to 350°F (180°C). Spread the almonds on a baking sheet and toast in the oven for 8-9 minutes until golden and fragrant. Alternatively, toast almonds in a dry skillet over medium heat for 2-4 minutes, stirring frequently to avoid burning. Once cooled, roughly chop whole almonds if used.
- Make the Dressing: In a jar with a lid, combine 3 tablespoons of extra virgin olive oil, 4 tablespoons of fresh lemon juice, 1 teaspoon of lemon zest, and 2 teaspoons of finely chopped or microplaned garlic. Secure the lid and shake vigorously until the dressing is well emulsified. Set aside.
- Assemble the Salad: To the chilled orzo and asparagus, add the diced yellow bell pepper, chopped spinach, quartered kalamata olives, crumbled feta, chopped chives or green onions, toasted almonds, and fresh herbs. Season with 1/4 teaspoon fine sea salt and freshly ground pepper to taste. Pour the lemon-garlic dressing over the salad and toss thoroughly to combine. Taste and adjust seasoning if needed.
- Serve or Store: You can serve this salad immediately or store it in the refrigerator until ready to enjoy. If storing, keep it in an airtight container or individual meal prep containers for up to four days.
Notes
- Using low sodium vegetable broth helps control saltiness since feta and olives are salty.
- To toast almonds without an oven, use a dry skillet on medium heat, stirring frequently to prevent burning.
- For extra lemony brightness, add an additional teaspoon of lemon juice to the dressing.
- This salad tastes great chilled and actually benefits from some resting time to allow flavors to meld.
- Sheep’s milk feta adds a creamier, tangier flavor but cow’s milk feta can be substituted.
- Fresh herbs such as parsley and basil add freshness—feel free to use what you have on hand.
- Orzo can be substituted with small pasta like acini di pepe or fregola for texture variation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
